[CH] Tonight's Dinner - Mimi's Sticky Chicken - x/p DePepperMan
RisaG (radiorlg@home.com)
Sun, 11 Mar 2001 18:33:29 -0500
This was tonight's dinner. Boy is this the easiest and most wonderful
chicken in the world. All bbqers know about slow cooking and this is
definitely a slow cooking bird. The recipe has to be begun the day before
(if you really have a chance to) but it can be done the same day (I did
today. Bird didn't defrost completely until an hour before it had to go in
the oven so I marinated it in the dry rub for 1 hour and then put the temp
up a bit - 275F - and it took 4 hours instead of 5).
Serve with potatoes and salad or anything you usually serve chicken with.
This is so easy and yummy. Of course, if you wish to use a different chile
than cayenne, go ahead.
* Exported from MasterCook *
Mimi's Sticky Chicken
Recipe By : Mimi Hiller, Mimi's Cyber-Kitchen
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3 lb chicken -- washed
Seasoning Mix:
2 tsp salt
1 tsp paprika
3/4 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp dried thyme -- crumbled
1/2 tsp white pepper -- freshly ground
1/4 tsp garlic powder
1/4 tsp black pepper -- freshly ground
1 cup onion -- chopped*
water or broth -- for basting
Preheat oven to 250°F (yes, 250°F)
Combine all spices in small bowl (this can be done hours ahead of time).
Rinse chicken, inside and out and dry well. Rub spice mixture over skin and
the inside of the chicken. Place in a resealable plastic bag, seal and
refrigerate overnight. **
When ready to roast, stuff cavity with onions. Place chicken breast-skide
down, in roasting pan, Roast, uncovered, at 250°F. Anything over 225°F is
safe as long as the chicken reaches an internal temperature of at least
155°F, which this does and more, for about 5 hours.
Baste occasionally with pan juices or until juices run clear and juices
start to caramelize on the bottom of the pan and chicken is golden brown.
Serves 6.
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NOTES : Risa's notes:
* I used 1/2 large sweet onion in the cavity along with some fresh herbs.
** I didn't do this overnight, just an hour or so but it still flavored the
chicken pretty well.
I got this from http://www.cyber-kitchen.com. Mimi's site. Great site. GREAT
recipe. Not quick but really easy and yummy.
You won't be sorry if you make this. I've made it at least 3 more times
before (even once in the crockpot, seared on top of the stove first and once
in the Nesco) and it always comes out great.
RisaG